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Aerial view of three bowls of plum crumble on a dark wooden table, with scattered plums and oats. Text reads "Plum Crumble, a classic from the Black Forest."

Plum crumble in a glass

A German classic—fruity, sweet—original recipe from SCHWARZWALD PANORAMA, a sustainable hotel in Bad Herrenalb with almost 100% organic cuisine.
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Total Time 20 minutes
Course Cake, Dessert
Cuisine germany

Ingredients
  

For the crumble topping

  • 100 g soft butter
  • 100 g brown sugar
  • 200 g spelt flour
  • 1 Pinch salt
  • 2 TSP cinnamon

For the plum compote:

  • 700 g plums
  • 40 g brown sugar
  • 4 TSP Plum and cinnamon blossom liqueur (oder etwas Wasser)

For the cream

  • 200 g cream
  • 1 Pack vanilla sugar
  • 150 g cream cheese
  • 150 g mascarpone
  • 2 TSP lemon juice
  • 1 TSP sugar
  • 1/2 Top vanilla sugar

Instructions
 

  • Preheat the oven to 180°C (fan). Line a baking tray with baking paper.
  • Knead the ingredients for the crumble topping into a crumble dough and spread it on the baking sheet.
  • Bake for approx. 15 minutes until crispy. Turn 1-2 times during baking. Leave to cool on a wire rack.
  • To make the compote, wash and pat dry the plums, then quarter them. Mix them with sugar and liqueur in a small saucepan, then bring to the boil. Simmer for approximately 3–4 minutes, stirring several times. Set aside and leave to cool.
  • Whip the cream until stiff. Gradually add the vanilla sugar.
  • Mix cream cheese, mascarpone, lemon juice, sugar, and vanilla sugar until creamy. Carefully fold in the cream. Place in the refrigerator until ready to use.
  • Alternately layer the cream, compote and crumble in glasses. Serve and enjoy!
Keyword Crumble, desert, plum